Love fish tacos? Definitely put these easy fish tacos on your list. Flaky white fish is battered in a flavorful beer batter, fried until golden brown, and served with a cool and creamy avocado crema sauce.

For years, fish tacos always seemed, well, gross to me. Maybe because I’ve only learned to love seafood within the last ten years. Or maybe I just couldn’t get past the narrow-minded stereotype that tacos had to be seasoned ground beef.

I made these – only with a bit of a Southern twist. I used bream instead of cod. If you are familiar with bream, then you know they are a relatively small fish with soft bones. A lot of people I know just fry them up and eat them whole because by the time you clean and filet them, there is not a lot left. However, the tiny little nuggets it produced were perfect for fish tacos.

I topped each taco with my black bean, corn, and cilantro salsa. But let me tell you, the avocado crema is FINE! I was literally licking it off my finger tips while frying up the fish. Make sure you make extra for the tacos.

Beer Battered Fish Tacos with Avocado Crema

Love fish tacos? Definitely put these easy fish tacos on your list. Flaky white fish is battered in a flavorful beer batter, fried until golden brown, and served with a cool and creamy avocado crema sauce.

Prep Time 30minutes

Total Time 30minutes

Servings 4people

Author Lisa B.

Ingredients

Beer Battered Fish:

1 ½cupsall-purpose flourdivded

1teaspoonpaprika

1teaspoonchili powder

1/2teaspooncumin

1teaspoonkosher salt

1cupbeer

1poundbreamcleaned and fileted (you can also substitute any firm white fish)

Vegetable oilfor frying

Taco shellshard or soft

Avocado Crema:

1avocadopitted

2tablespoonbuttermilk

1Tablespoonsour cream

Juice of 1/2 lime

Hot sauce to taste

Salt and pepper to taste

Black bean and corn salsa:

1bunch fresh cilantromore for garnish

5-6Roma tomatoes

1medium yellow onion

1tablespoongarlic powder

115-oz. can whole kernel corn, drained

115-oz. can black beans, drained

2tablespoonsolive oil

Salt and pepper to taste

Instructions

In a medium mixing bowl, combine 1 cup of flour, paprika, chili powder, cumin, and salt. Add beer and stir until combined. Set aside and allow to sit for 30 minutes.

In the meantime, prepare the fish by cutting into bite-sized pieces. Pat the fish dry then coat with the remaining half cup of flour. Toss fish into beer batter mixture and stir gently until fish is well-coated.

Heat oil in large skillet to 375 degrees. Add fish in batches, frying until coating is golden brown and fish is cooked through, about 3-5 minutes. Remove fish from hot oil and drain on paper towels. Season with additional salt and pepper if needed.

Place the avocado in in the bowl of a blender or food processor. Add buttermilk, sour cream, hot sauce, and lime juice. Process until ingredients are combined and texture is smooth. Pour into a small bowl for dipping or garnishing.

To prepare the salsa, wash cilantro and remove stems. Roughly chop tomatoes and onion and place in a food processor along with cilantro. Process until slightly chunky and ingredients are well incorporated. Transfer mixture to a large bowl. Stir in garlic powder, corn, black beans, and olive oil. Season with salt and pepper.

Heat tortillas in the microwave for 10 seconds until warm and soft. Place a few nuggets of fried fish down the center, top with salsa and finish with avocado crema. Top with addition chopped cilantro if desired.

The Woman Under the Veil

I'm Lisa, a first generation Southerner. While I was born and raised in Mississippi, I wasn't raised on Southern food. Then I met and fell in love with a boy who grew up eating his Grandmama's fried chicken and his Mamaw's biscuits and gravy. I realized I had a thing or two to learn about Southern cooking.